Quick Chicken Curry Recipe – an easy Indian chicken curry you can make in minutes, even on your busiest night! 

Indian food is pretty much my comfort food lately. There is just something about all the warm spices that gets me every time! Thankfully my family agrees.  This Easy Coconut Chicken Curry is pretty much a staple in our house.

Pretty much any Asian food is on repeat at my house. Garlic Beef Noodle Bowls have to be one of our favorites. They are ready so fast, so even when you are crazy busy, you can have a homemade dinner on the table.  Which is exactly what this chicken curry recipe is.

Often times when you see a curry chicken it is made with coconut milk. I love the hint of coconut the milk gives to a curry, but it is not always my husbands favorite.  He is more of a Butter Chicken kind of guy, where no coconut milk is involved.

So I decided to mix things up for him and use Greek yogurt instead.  The yogurt helps to thicken the sauce and make the chicken curry extra creamy. I always serve ours over rice and sometimes even a little naan bread on the side!  You can even buy naan bread in the regular grocery store these days, so it is super easy.  I just toast it and brush with a tiny bit of garlic butter to make it extra tasty.

What’s In Chicken Curry

• Olive Oil
• Chicken Breast
• Onion
• Garlic
• Curry Powder
• Garam Masala
• Tomato Paste
• Chicken Broth
• Plain Greek Yogurt
• Salt & Pepper

How To Make Quick Chicken Curry

1. Heat a large skillet over high heat, adding the oil and swirling to coat. Add the chicken and onions and saute it for 4-5 minutes, until the onions are soft and the chicken is browned. The chicken doesn’t need to be cooked thru, just brown on the outside.
2. Add the garlic and cook for 1 minute until you can just start to smell it.
3. Mix in the curry powder and garam masala. Stir until the chicken is well coated.
4. Add tomato paste and mix until well blended.
5. Whisk in chicken broth and bring everything to a simmer for 5-6 minutes.
6. In a small bowl mix 2 tablespoon of hot cooking liquid with yogurt to temper. This will help so the yogurt doesn’t curdle over the heat.
7. Add to pan and cook for 2 minutes until hot.
8. Serve over cooked white rice and garnish with cilantro if desired.

A lot of people see Asian or Indian food and get a little bit scared. But it is easy, trust me!! 

Chicken Curry Recipe Tips

• It is all about the spices.  You can find almost everything in your local grocery store these days.  This uses curry powder and garam masala. If you can not find garam masala, you can always make your own.

• Make sure your ingredients are fresh. Spices lose their potency after awhile, so make sure they are fresh. They say you should replace all of your spices within 6-12 months of buying them.

• Have everything ready. As a rule, Asian food tends to cook quickly. So you want to make sure to have everything in place.  Indian chicken curry will simmer to have the spices come together, but up until that point it moves quickly.

• Tip – when using yogurt, let the yogurt come to room temperature while you are cooking. It can separate easily when you add it to the heat, so letting it come to room temperature, and tempering it with some of the hot cooking liquid will help this from not happening.

This easy chicken curry is super fast to come together. You don’t have to let it simmer for very long to have the spices blend and create great flavor. So dinner can be on the table in about 20 minutes!  Can’t beat that!

So get out of that dinner rut, and try this easy chicken curry recipe.  It is not spicy, so you don’t need to worry about that. Just soothing, comforting spices that will warm you up on a cold night!

More Easy Chicken Dinner Recipes

• Chicken Parmesan Sandwich
• Sheet Pan Chicken Nachos
• Chicken Club Wrap
• Chicken Tenders Recipe
• Dorito Chicken Casserole
• Instant Pot Chicken Thighs
• Chicken Maderia

Continue to Content

Yield: 4

Chicken Curry Recipe

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Quick Chicken Curry Recipe - an easy Indian chicken curry you can make in minutes, even on your busiest night! 

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 tablespoon Olive Oil
• 1 pound Boneless Skinless Chicken Breast, cubed
• 1 cup Onion, finely chopped
• 3 cloves Garlic, minced
• 2 tablespoons Curry Powder
• 1 tablespoon Garam Masala
• 1 tablespoon Tomato Paste
• 1 cup Chicken Broth
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 cup Plain Greek Yogurt, let come to room temp while cooking
• 2 cups cooked white rice

Instructions

1. Heat a large skillet over high heat. Add oil to the pan, swirling to coat.
2. Add chicken and onion. Sauté for 4-5 minutes until the onions are soft and the chicken is browned, but not cooked through.
3. Add garlic and cook for 1 minute until fragrant.
4. Mix in curry powder and garam masala. Stir until the chicken is well coated.
5. Add tomato paste and mix until well blended.
6. Whisk in chicken broth. Bring to a simmer for 5-6 minutes.
7. In a small bowl mix 2 tablespoon of hot cooking liquid with yogurt to temper.
8. Add to pan and cook for 2 minutes until hot.
9. Serve over rice.
10. Garnish with cilantro if desired.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 388Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 99mgSodium 862mgCarbohydrates 34gFiber 4gSugar 5gProtein 42g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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